Indian Vegetarian Recipes

Paneer Dum Biryani

Best to make on a feasting day

WARNING: High in Calories. Eat in moderation.

REAL SPICY. So reduce the measurements. According to your palates. Indians. We eat spicy. I am born & brought up in Andhra. So, I eat, even more spicier

Ingredients

Paneer cubed - 2 cups
Ginger Garlic paste- 4 tsps
Salt- To taste
Chilli powder- 1 tsp
Turmeric- 1/2 tsp
Roasted Cumin powder- 1/2 tsp
Garam masala- 1/2 tsp.
Clarified butter- 5 tsps.
Bay leaf- 1
Cardamon- 4
Black pepper corn- 4
Curd- 1 cup
Sliced onions- 1 cup
Fried onions- 1/2 cup
Green chillies(slit)- 2
Basmati Rice- 2 cups.
Water- 5 cups.
Milk- 50 ml
Saffron- 1 pinch or Safforn food color.
Coriander- 1/4 bunch finely chopped
Fried Cashews- 10( slit)

Preparation

Marination

Take a bowl. Start marinating the paneer with 2 tsps Ginger Garlic Paste, salt, chilli powder, turmeric, garam masala, cumin powder, 1 cup curd. Let it sit for 30 mins.

Rice preparation

Soak the 2 cups rice in Luke warm water for 20 mins. Strain the water. Cook the rice with 5 cups of water. Make sure its half done and strain the rice.

Biryani preparation

Take a heavy bottom vessel. Heat 3 tsps of clarified butter. Fry in bay leaf, cardamom, black pepper corns. Add the sliced onions, chillies, 2 tsps of ginger garlic paste, fried onions ( handful) & fry it until brown. Now, add the marinated paneer and cook it for 10 mins. The fat starts separating. Now, add the half done rice, 2 tsps of clarified butter and set it( Caution: do not mix), on the top sprinkle the fried onions. As well , take a small cup, mix 50 ml milk with 1 pinch saffron. Pour this on the rice through a seive. Close the vessel. Shift the vessel to another burner. Place a flat heavy bottom pan( make sure its big enough). Now place the vessel on it, place a soft thick colt on the lid of the vessel. Cook it for 10 mins on High & 10 mins on low. Your biryani is ready.

Transfer it to a serving bowl( without mixing it). Garnish it with fried onions, coriander & cashews. Serve it hot with Greek yoghurt, Raita, Bagara Baingan.

Happy feasting...

Love
Shalu

Unfortunately, there is no substitute for curry leaves. Well. I hope you can find powdered curry leaves in Indian store. @Pinkylee77

Thank y

Masala Dosa Stuffing ( High in Calories, eat in moderation)
@sparklyglitterbomb

Potato Stuffing

Ingredients

Potatoes- 2 boiled & mashed
Onion- 1 cup finely chopped
Green chillies- 4 finely chopped
Turmeric-1/2 tsp
Salt- To taste
Oil- 3 tsps
Mustard seeds- 1 tsp
Black gram- 1 tsp
Split chick peas- 1 tsp
Coriander- 1/4 bunch finely chopped

Preparation

Heat a frying pan with oil. Pop the mustard, chick peas, black gram, fry in the onions until brown. Add salt, turmeric chillies, mashed potatoes & mix it well together & cook it for 10 mins.

Now a make a dosa and take a scoop of the stuffing, spread it evenly & let it cook for 2 min, spray some oil( make sure, the dosa doesn't get soggy)roll it & serve it hot with hot chutney, coconut chutney, tomato chutney.

Paneer stuffing

Ingredients

Paneer- 1 cup ( grated)
Onion 1/2 cup finely chopped
Salt- To taste
Chilli powder- 1 tsp
Turmeric- 1/2 tsp
Garam masala- 1/4 tsp
Refined oil- 3 tsp

Preparation

Heat a frying pan with oil. Add the onion & fry it until brown, add all spices, paneer & fry it for 15 mins & transfer it to a serving bowl.

Make dosas, as above.

Happy healthy eating...

Love
Shalu

Hot Red Chilli Chutney( Very Spicy)

Ingredients

Coconut - 1/2 cup( grated or dessicated)
Chilli powder- 4 heaped tsps.
Salt- To taste.
Tamarind- 1 inch
Garlic- 2 pods( skinless).
Water- 1/2 cup

Preparation

Blend all together in the blender & serve it with hot idlis( best combination ).

Happy eating...

Love
Shalu

Your welcome @zoemay101 . Looking forward.

Love
Shalu

Bhagara Baingan
( High in calories, eat in moderation)

Best to make on feasting day

Ingredients

Eggplant (small)- 6 to 8( slit into 4 @ 1 inch length, do not cut into pieces, they should remain whole.)
Onion paste- 1 cup
Ginger Garlic paste- 2 tsps
Tomato paste- 2 cups
Coconut milk( optional)- 1 cup
Soaked cashews paste- 0.5 cup( soaked overnight)
Thick Fresh cream- 0.5 cup
Chilli powder- 1 tsp
Turmeric- 1/2 tsp
Salt- To taste
Clarified butter- 5 tsps
Cinnamon powder- 1/2 tsp
Clove powder- 1/4 tsp
Kasuri methi( dried fenugreek leaves)- 1 tsp( crushed).
Coriander- 1/4 bunch finely chopped
Fried onions- a handful
Water- 1 cup

Preparation

Take a heavy bottom wide vessel. Heat the clarified butter. Fry in the eggplants for 2 min and take them into a different plate. Now in the same pan, start frying in the onion paste, ginger garlic paste until golden, add the tomato paste & cook it for 5 mins. Now, pour in the coconut milk, fresh cream, cashew paste and mix well. Start adding all the spices, mix them well . Cook it for 10 mins on low heat. Pour in one cup of water, mix well, now dip in fried eggplants. Cook it for another 3 to 5 mins, until the eggplants are tender enough. Transfer it to a serving bowl. Garnish it with coriander. Serve it hot with Naan, Romali Roti, Fried Rice.

Happy feasting...

Love
Shalu

Green Gram Dosa(Low Carb High Fibre)

Ingredients

Green gram- 2 cups( soaked for 2 hours).
Onions- 1 cup( finely chopped)
Red chillies- 4
Green chillies- 3
Salt- To taste
Water- 2 cups
Coriander- 1/4 bunch finely chopped

Preparation

Take a blender. Strain the green gram, put it into the blender, as well add the red chillies, green chillies, salt & blend it for a min. Now add the water to it & blend it coarsely( make sure its not too smooth). Transfer it to a container, add finely chopped onions & coriander & mix well.

Heat a flat dosa pan. Take some batter. Pour it in the center & spread it evenly. Spray some oil, to get some crunchy crust on the edges. Cook it on both sides. Serve it hot with the your desired chutney.

Happy healthy eating...

Love
Shalu